Prep 15 mins
Cook 35 mins
I had heard that risottos can be difficult and time-consuming to prepare. After making this I can say it is not hard at all to make, although it does take a bit of stirring. But the result is worth it -- a creamy and really delicious side dish.
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup arborio rice
- 1⁄2 cup thinly sliced carrot
- 28 ounces vegetable broth or 28 ounces chicken broth
- 2 cups fresh spinach leaves, coarsely chopped
- 1 cup frozen baby or regular peas, thawed
- 2 ounces parmigiano-reggiano cheese, shredded
- 1⁄3 cup thinly sliced green onion
- 1⁄4 cup thin wedges of fresh radish
- 2 teaspoons snipped fresh tarragon
- parmigiano-reggiano cheese, for topping
- In a 3-quart saucepan cook garlic in hot oil over medium heat for 30 seconds. Add the rice. Cook about 5 minutes or until rice is golden brown, stirring frequently. Remove from heat. Stir in the carrots. Meanwhile, in a 1 1/2 quart saucepan bring broth to boiling. Reduce heat and simmer.
- Carefully stir 1 cup of the hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (takes about 22 minutes).
- The stir in remaining broth. Cook and stir just until rice is tender and creamy.
- Stir in spinach, peas, shredded cheese, green onions, radishes and tarragon; heat through. Top with cheese shards. Serve immediately.